Hot Chocolate Mousse in Crispy Wrappers

Hot Chocolate Mousse in Crispy Wrappers
Cook Time
15 min
8 servings

Barbara Gordon is the queen of pastry creativity at Boba and she designed this delectably molten mousse especially for Canadian Living fans.



Hot Chocolate Mousse In Crispy

oz bittersweet chocolate, chopped
cup butter
Tbsp instant coffee, granules
cup granulated sugar
egg, yolks
egg, whites
8 8
inch spring roll wrappers

Orange Caramel Sauce

1 ⅓
cup strained fresh orange, juice
cup granulated sugar


Step 1

In bowl set over hot (not boiling) water, melt chocolate.

Step 2

Remove from heat; whisk in
3 tablespoons (50 mL) of the butter. Let cool slightly.

Step 3

Dissolve coffee granules in 2 tablespoons (25 mL) hot water.

Step 4

Whisk into chocolate mixture.

Step 5

Whisk 2 tablespoons (25 mL) of the sugar into egg yolks; whisk into chocolate mixture.

Step 6

Beat egg whites until soft peaks form.

Step 7

Beat in remaining sugar, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form.

Step 8

Fold into chocolate mixture.

Step 9

Grease 8 muffin cups.

Step 10

Melt remaining butter and brush over edges of spring roll wrappers.

Step 11

Spoon 1/3 cup (75 mL) of the mousse onto centre of 1 wrapper; loosely gather edges together over filling, leaving 1/2-inch (1 cm) opening. Do not twist corners to close.

Step 12

Place in muffin cup. Repeat with remaining wrappers and mousse. (Make-ahead: Prepare to this point, cover with plastic wrap and refrigerate for up to 3 hours. Increase baking time by 3 minutes.)

Step 13

Bake in centre of 400°F (200°C) oven for 8 to 10 minutes or until edges of wrappers are browned and mousse is no longer shiny.

Step 14

Serve immediately with sauce.

Step 15

In small saucepan, heat orange juice over medium heat; set aside and keep warm.

Step 16

In heavy saucepan over medium heat, stir sugar with 1/3 cup (75 mL) water until dissolved, brushing down side of pan with pastry brush dipped in water if crystals cling to side.

Step 17

Increase heat to medium-high; boil, without stirring, until pale caramel colour. Remove from heat.

Step 18

Stirring constantly, gradually pour in orange juice.

Step 19

Reduce heat to medium and return pan to stove top.

Step 20

Boil vigorously for 5 minutes or until reduced to 1 1/4 cups (300 mL). Let cool.

Step 21

Cover and refrigerate for at least 3 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days. Reheat gently to serve.)

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